Chicken Chili

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This was delicious and healthy. We froze the leftovers and a few weeks later they were even more tasty. Will definitely make again.

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This is definitely a crowd pleaser! Especially when served with cornbread. Don't be weary of using the basil. I thought it was Ina just being creative as I know she hates cilantro, but the basil really adds a unique flair to this dish. It's Mexican-Italian fusion! The only tweek I would make is lightening up on the chicken. You really only need two split chicken breasts, not four. Four split chicken breasts is 8 breasts of chicken! I also added kidney beans and zucchini.

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This was so easy and so good! I ended up roasting a whole chicken and then cutting it up. I then sautéed the onions in the drippings in my cast iron pot. Very good.

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super easy to make. i always make with barefoots cornbread. always a hit.

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Loved this recipe! First time making a chicken chili and was very pleased with the results. The only change I made to the recipe was switching out the basil for cilantro. I also added a can of white kidney beans. Great recipe!

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omg! I made this yesterday and it came out amazing!!!!!!!!!!!! It doesn't seem like a chili that I am used to eating, it is more like a stew but boy is is comforting and delicious!

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I loved this, but I did take the advice of the reviewers before me. I doubled up on the spice and replaced the basil with cilantro. This is a great low calorie meal if you skip the toppings! Can't wait to make it again.

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This is a crowd pleaser. Love it!

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A huge hit with kids and grown ups!! Will be a usual dish in our family!

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ADOPTED TO SLOW COOKER This chili turned out very tasty. I wouldn't call it "chili" as some reviewers pointed out, it's missing a few key ingredients. More of a soup, but nonetheless delicious and very comforting.

I sautéed onions then put them in a slow cooker. Added peppers, garlic and spices. I used 1.5 tsp of chili powder and cumin, not double like others. The rest of the spices per recipe. It was enough for our family. I added 1 tsp of dry oregano, 1 bay leaf and 1/2 cup of chicken stock. I skipped the basil. I guess it can be added in dry form or fresh at serving. I used 4 chicken cutlets, placed them raw right in the mixture. 4 hrs on high heat. The soup turned out awesome. Served with sour cream, shredded cheese and corn chips.

Thanks Ina!